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Moroccan Couscous with Seven Vegetables

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This vibrant Moroccan couscous features seven vegetables simmered in a fragrant broth and served over fluffy, triple-steamed couscous. It’s a comforting, wholesome dish perfect for family dinners, gatherings, or festive occasions.

Ingredients

Scale
  • 2 cups instant couscous
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 1/2 cups water or vegetable broth
  • 2 large carrots, peeled and sliced
  • 2 medium zucchini, sliced
  • 1 small turnip, peeled and cubed
  • 1 medium potato, peeled and cubed
  • 1 large tomato, chopped
  • 1/2 small cabbage, cut into wedges
  • 1 small onion, chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon ras el hanout
  • 1/4 teaspoon saffron threads (soaked in 2 tablespoons warm water)
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt (more to taste)
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh parsley, chopped
  • Optional: cooked chickpeas
  • Optional: raisins or slivered almonds

Instructions

  1. Wash, peel, and chop all vegetables into even 1-inch pieces. Rinse chickpeas if using.
  2. Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion and sauté until soft, about 3 minutes.
  3. Stir in tomato paste, turmeric, cumin, ginger, ras el hanout, and saffron water. Cook for 1 minute until fragrant.
  4. Add carrots, turnip, potato, cabbage, zucchini, and tomato. Sprinkle with salt and pepper. Stir to coat vegetables in spice mixture.
  5. Pour in 2 1/2 cups water or vegetable broth. Cover and simmer over medium-low heat for 25 minutes, until vegetables are tender but not mushy. Stir halfway through and add more water if needed.
  6. Place couscous in a large mixing bowl. Sprinkle with 1 teaspoon salt and drizzle with 2 tablespoons olive oil. Pour 2 cups boiling water over couscous, cover, and let sit for 5 minutes. Fluff gently with a fork.
  7. For extra fluffiness, transfer couscous to a steamer basket and steam over simmering vegetable broth for 10 minutes. Fluff and steam for 5 more minutes. (Optional but recommended.)
  8. Pile couscous onto a platter, make a well in the center, and ladle vegetable stew over the top.
  9. Garnish with chopped cilantro, parsley, and optional chickpeas, raisins, or almonds.
  10. Taste and adjust salt or spices as needed before serving.

Notes

For gluten-free, substitute couscous with millet or quinoa. Steaming the couscous two or three times yields the fluffiest texture. Adjust vegetables based on season or availability. Add chickpeas for extra protein, and raisins or almonds for sweetness and crunch. Taste and adjust spices before serving. Leftovers taste even better the next day.

Nutrition

Keywords: Moroccan couscous, seven vegetables, vegetarian, vegan, North African, easy dinner, healthy, comfort food, family meal, gluten-free option

Find it online: https://hungermind.com/moroccan-couscous-with-seven-vegetables-easy-homemade-recipe-for-vibrant-dinners/